Recipe: Wheatless, Eggless, Butterless, Milkless, Sugarless Cake

  • 1 cup corn syrup
  • 2 cups water
  • 2 cups raisins
  • 2 tablespoons fat
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1½ cups fine cornmeal, 2 cups rye flour; or, 3½ cups whole wheat flour
  • 1½ teaspoons baking powder, or, ½ teaspoon soda

Cook corn syrup, water, raisins, fat, salt and spices slowly 15 minutes. When cool, add flour, soda or baking powder, thoroughly blended. Bake in slow oven 1 hour. The longer this cake is kept, the better the texture and flavor. This recipe is sufficient to fill one medium-sized bread pan.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss